Basalt
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Last verified or updated by the venue on 7th Nov 2024.
'SUMMER CELEBRATION' 6 - Course Tasting Menu
Standard & Pescatarian
The 'Summer Celebration' 6-course menu is served on Thursday, Friday and Saturday evenings until Saturday 14 December 2024.
A reservation and deposit are required to secure your booking. Please pre advise any allergies or intolerances at least 24hrs (min) prior to arrival.
AN ELEVATED FARM TO TABLE DINING EXPERIENCE
6-Course Tasting Menu by Chef James Diack
AMUSE BOUCHE (V)
Horseradish crème fraiche, cucumber gel & pearls, pickled ginger sorbet
Truffle & edamame crème brulee with fresh pecan & sage biscotti
first course
SOUTH COAST TUNA TARTARE SANDWICH (P)
Fish roe, smoked citrus emulsion, ponzu gel & edible flowers
second course
TARLTON ORGANIC ASPARAGUS & WILD BOAR
Soft poached egg, wild boar bacon chards & bacon muesli, asparagus espuma
third course
FRANSCHHOEK TROUT (P)
Beetroot & fennel gravadlax, pickled daikon, fried capers, roasted fennel & frothed Tom Yum crème
fourth course
DUROC ACORN-FED PORK BELLY
Served with spinach, rhubarb & plum emulsion and potato galette
fifth course
OLIVE OIL CONFIT SEA BASS (P)
Crispy skin, squid ink & coconut jus, miso salted walnuts & watercress
or
42-DAY AGED RIB EYE BEEF
Roasted apple & nori purée, pickled eryngii & crispy enoki mushrooms, kale crème
sixth course
MANGO & WHITE CHOCOLATE
Matcha crème, mango coulis, white pepper tartlet, white chocolate & honeycomb ice cream, smoked meringue shards
friandise
MACARON
Gingerbread & white chocolate ganache
PLEASE NOTE OUR MENU DISCLAIMER
Chef Diack and Team source more than 80% of their ingredients for this menu from his certified organic family farm ‘Brightside’ in the Magaliesburg, therefore this menu offers diners premium free range, naturally reared and organically grown produce. The ingredients in this menu may be subject to change or variation based on final recipe testing and availability from the farm and our suppliers. This menu may not be suitable for all diners, including gluten, dairy or lactose intolerant, those with a vegan or plant based preference, or guests with allergies to common ingredients such as cream, butter, onion, garlic, nuts, eggs etc. Please advise any allergies or dietary requirements at the time of inquiry, our team will discuss these with Chef Diack and advise whether it is possible to accommodate requests before confirming your booking. We are regrettably unable to offer menu substitutions or cater for allergies during service. Thank you for your support & understanding.
A reservation and deposit are required to secure your booking. Please pre advise any allergies or intolerances at least 24hrs (min) prior to arrival.
AN ELEVATED FARM TO TABLE DINING EXPERIENCE
6-Course Tasting Menu by Chef James Diack
AMUSE BOUCHE (V)
Horseradish crème fraiche, cucumber gel & pearls, pickled ginger sorbet
Truffle & edamame crème brulee with fresh pecan & sage biscotti
first course
SOUTH COAST TUNA TARTARE SANDWICH (P)
Fish roe, smoked citrus emulsion, ponzu gel & edible flowers
second course
TARLTON ORGANIC ASPARAGUS & WILD BOAR
Soft poached egg, wild boar bacon chards & bacon muesli, asparagus espuma
third course
FRANSCHHOEK TROUT (P)
Beetroot & fennel gravadlax, pickled daikon, fried capers, roasted fennel & frothed Tom Yum crème
fourth course
DUROC ACORN-FED PORK BELLY
Served with spinach, rhubarb & plum emulsion and potato galette
fifth course
OLIVE OIL CONFIT SEA BASS (P)
Crispy skin, squid ink & coconut jus, miso salted walnuts & watercress
or
42-DAY AGED RIB EYE BEEF
Roasted apple & nori purée, pickled eryngii & crispy enoki mushrooms, kale crème
sixth course
MANGO & WHITE CHOCOLATE
Matcha crème, mango coulis, white pepper tartlet, white chocolate & honeycomb ice cream, smoked meringue shards
friandise
MACARON
Gingerbread & white chocolate ganache
PLEASE NOTE OUR MENU DISCLAIMER
Chef Diack and Team source more than 80% of their ingredients for this menu from his certified organic family farm ‘Brightside’ in the Magaliesburg, therefore this menu offers diners premium free range, naturally reared and organically grown produce. The ingredients in this menu may be subject to change or variation based on final recipe testing and availability from the farm and our suppliers. This menu may not be suitable for all diners, including gluten, dairy or lactose intolerant, those with a vegan or plant based preference, or guests with allergies to common ingredients such as cream, butter, onion, garlic, nuts, eggs etc. Please advise any allergies or dietary requirements at the time of inquiry, our team will discuss these with Chef Diack and advise whether it is possible to accommodate requests before confirming your booking. We are regrettably unable to offer menu substitutions or cater for allergies during service. Thank you for your support & understanding.
R 975.00
Vegetarian
The 'Summer Celebration' 6-course menu is served on Thursday, Friday and Saturday evenings until Saturday 14 December 2024.
A reservation and deposit are required to secure your booking. Please pre advise any allergies or intolerances at least 24hrs (min) prior to arrival.
AN ELEVATED FARM TO TABLE DINING EXPERIENCE
6-Course Vegetarian Menu by Chef James Diack
AMUSE BOUCHE
Horseradish crème fraiche, cucumber gel & pearls, pickled ginger sorbet
Truffle & edamame crème brulee with fresh pecan & sage biscotti
first course
ORGANIC ZUCCHINI CONFIT SANDWICH
Soya & miso confit zucchini, lime juice pearls, smoked citrus emulsion, ponzu gel & edible flowers
second course
TARLTON ORGANIC ASPARAGUS
Soft poached egg, smoked & cured aubergine crisps, truffled muesli, asparagus espuma
third course
WATERMELON GRAVADLAX
Citrus sous vide watermelon, pickled daikon, fried capers, roasted fennel &
Thai red curry & seaweed crème
fourth course
BEETROOT TERRINE
Cepe crème, hibachi grilled eryngii mushrooms & crispy sage
fifth course
CAULIFLOWER STEAK
Truffle infused coconut yoghurt, activated charcoal, Jerusalem artichokes & roasted plums
sixth course
MANGO & WHITE CHOCOLATE
Matcha crème, mango coulis, white pepper tartlet, white chocolate & honeycomb ice cream, smoked meringue shards
friandise
MACARON
Gingerbread & white chocolate ganache
PLEASE NOTE OUR MENU DISCLAIMER
Chef Diack and Team source more than 80% of their ingredients for this menu from his certified organic family farm ‘Brightside’ in the Magaliesburg, therefore this menu offers diners premium free range, naturally reared and organically grown produce. The ingredients in this menu may be subject to change or variation based on final recipe testing and availability from the farm and our suppliers. This menu may not be suitable for all diners, including gluten, dairy or lactose intolerant, those with a vegan or plant based preference, or guests with allergies to common ingredients such as cream, butter, onion, garlic, nuts, eggs etc. Please advise any allergies or dietary requirements at the time of inquiry, our team will discuss these with Chef Diack and advise whether it is possible to accommodate requests before confirming your booking. We are regrettably unable to offer menu substitutions or cater for allergies during service. Thank you for your support & understanding.
A reservation and deposit are required to secure your booking. Please pre advise any allergies or intolerances at least 24hrs (min) prior to arrival.
AN ELEVATED FARM TO TABLE DINING EXPERIENCE
6-Course Vegetarian Menu by Chef James Diack
AMUSE BOUCHE
Horseradish crème fraiche, cucumber gel & pearls, pickled ginger sorbet
Truffle & edamame crème brulee with fresh pecan & sage biscotti
first course
ORGANIC ZUCCHINI CONFIT SANDWICH
Soya & miso confit zucchini, lime juice pearls, smoked citrus emulsion, ponzu gel & edible flowers
second course
TARLTON ORGANIC ASPARAGUS
Soft poached egg, smoked & cured aubergine crisps, truffled muesli, asparagus espuma
third course
WATERMELON GRAVADLAX
Citrus sous vide watermelon, pickled daikon, fried capers, roasted fennel &
Thai red curry & seaweed crème
fourth course
BEETROOT TERRINE
Cepe crème, hibachi grilled eryngii mushrooms & crispy sage
fifth course
CAULIFLOWER STEAK
Truffle infused coconut yoghurt, activated charcoal, Jerusalem artichokes & roasted plums
sixth course
MANGO & WHITE CHOCOLATE
Matcha crème, mango coulis, white pepper tartlet, white chocolate & honeycomb ice cream, smoked meringue shards
friandise
MACARON
Gingerbread & white chocolate ganache
PLEASE NOTE OUR MENU DISCLAIMER
Chef Diack and Team source more than 80% of their ingredients for this menu from his certified organic family farm ‘Brightside’ in the Magaliesburg, therefore this menu offers diners premium free range, naturally reared and organically grown produce. The ingredients in this menu may be subject to change or variation based on final recipe testing and availability from the farm and our suppliers. This menu may not be suitable for all diners, including gluten, dairy or lactose intolerant, those with a vegan or plant based preference, or guests with allergies to common ingredients such as cream, butter, onion, garlic, nuts, eggs etc. Please advise any allergies or dietary requirements at the time of inquiry, our team will discuss these with Chef Diack and advise whether it is possible to accommodate requests before confirming your booking. We are regrettably unable to offer menu substitutions or cater for allergies during service. Thank you for your support & understanding.
R 795.00
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